Unlike ice cream, sorbet doesn't require the finicky step of tempering, so I was certain the method would be more forgiving. Not so much: I modified a recipe from Sunset's One-Block Feast cookbook, subbing honey for honey syrup, then ran it through an ice cream maker as usual. The next-day result? A frozen block of ice that dissipated into granita-like chunks when I tried to scoop it.
Has this happened to you? Any idea what went awry?